greens, from From The Viand Zine, Issue 1 April 2007
…kale…collards. dandelion greens… chinese broccoli… cabbage… bok choy…mustard greens… pea sprouts… sweet potato vines…
- large cast-iron skillet
- cut off the bottom ½ to inch. discard.
- slice or chop the rest
- put some oil in the bottom of the pan (about 2 tbsp). we use grapeseed oil.
- add a pinch of salt.
- use medium to high heat
- cook until the stalks have softened. some of us us like them browned. “done” is when you like how they taste.
if they’re too bland, add a little bit of one of the following: feta cheese, parmesan, lemon, soy sauce, balsamic vinegar, ½ tsp peanut butter…
